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Keegan Crumpacker’s Raspberry Rhubarb Pie

By
Abdul Rafay
-
0
A whole baked raspberry rhubarb pie with a latticed, sugared crust is on a wire rack, with a pewter bowl of fresh raspberries and a small bowl of turbinado sugar nearby.

Keegan Crumpacker grew up in the family business. His mom Amy started Crumpacker’s in the mid-1980s, first making pies and pastries to sell at the Santa Fe Farmers’ Market. For a large portion of his childhood, the family kitchen was also the certified commercial kitchen for the business, so he thought it perfectly normal to grow up with a restaurant-style range and walk-in freezer. The buttery pie dough recipe, the crimp of its edge, and the topping of turbinado sugar are all signatures that date back to Keegan’s great-grandmother. The raspberry-rhubarb pie he made for this event was one of the very first pies the family created for market because they had a huge rhubarb patch, and several farmers raised raspberries, which made a beautiful rosy filling together.

Raspberry Rhubarb Pie Recipe

Keegan works as a Cooking with Kids educator and coordinator and has run the bakery business now for nearly two decades. He sells the pies — both sweet and chicken with green chile — breads, cookies, preserves, cold-pressed juices and more at the Saturday Santa Fe Farmers’ Market, and during the summer months, at the Thursday Los Alamos Farmers’ Market and Albuquerque’s Sunday Railyard Market. Amy still helps out baking pies by hand a couple of days each week, and now Keegan’s teenage daughter is getting into baking, too.

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A whole baked raspberry rhubarb pie with a latticed, sugared crust is on a wire rack, with a pewter bowl of fresh raspberries and a small bowl of turbinado sugar nearby.

Keegan Crumpacker’s Raspberry Rhubarb Pie

  • Author: Keegan Crumpacker
  • Yield: Makes a 9-inch pie 1x
Print Recipe

Ingredients

Scale

For the Pie Crust:

  • 2 cups all-purpose flour
  • 2 tsp granulated sugar
  • 1 tsp salt
  • 2 sticks (8 tablespoons each) unsalted butter, chilled and cubed
  • ½ cup sour cream

For the Pie Filling:

  • 3½ cups rhubarb, fresh or frozen, cut into ½ inch pieces
  • 2 cups raspberries, fresh or frozen
  • ¾ to 1 cup granulated sugar
  • 2 tbsp cornstarch

For the Topping:

  • 1 egg yolk, beaten
  • Turbinado sugar, about 1 tbsp
  • Preheat the oven to 350 degrees.

Instructions

For the Pie Crust:

  1. Combine the flour, sugar, and salt in a food processor and pulse to mix.
  2. Add the butter and pulse several times until the butter has been fully mixed into the flour. Add sour cream and pulse again just long enough to combine.
  3. Dump mixture onto a floured surface and pat into two fat disks. Wrap in plastic and refrigerate for at least 30 minutes.
  4. Roll out one dough disk on a floured surface into a round about an inch larger than a 9-inch pie plate. Arrange the crust in the pie plate, avoiding stretching it. Roll out the second crust and reserve it.

For the Pie Filling:

  1. Combine the filling ingredients in a mixing bowl, adding the full amount of sugar if the berries are tart. Spoon into the prepared crust.
  2. Top with the second crust. Crimp the edge decoratively.

For the Topping:

  1. Brush the top of the pie with the egg yolk. Scatter turbinado sugar over the top.
  2. Bake the pie until the crust is golden brown, about 60-75 minutes. Cool before slicing and serving.

Did you make this recipe?

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Recipe by Keegan Crumpacker

Story by Cheryl Alters Jamison

Photography by Tira Howard

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Karina Lira’s Blueberry Pie

By
Abdul Rafay
-
0
A blueberry pie with a decorative latticed crust is on a wooden surface, with a wooden spoon holding fresh blueberries.

Growing up in Santa Fe, Karina Lira watched her mother make elaborate cakes for quinceañeras and weddings. She was often enlisted as the dishwasher for those projects. Eventually, Karina got to help with the preparations, which led her to the Santa Fe Culinary Arts Program, where she recently graduated. In the interim, she has worked as a pastry chef at Four Seasons Rancho Encantado, and now at Harry’s Roadhouse, where she makes scads of layer cakes and pies, like the luscious blueberry she prepared for us. When she’s not baking, she loves hiking around her Rio Rancho neighborhood with her husband and their dog, Deebo.

Blueberry Pie Recipe

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A blueberry pie with a decorative latticed crust is on a wooden surface, with a wooden spoon holding fresh blueberries.

Karina Lira’s Blueberry Pie

  • Author: Karina Lira
  • Yield: Makes a 9-inch pie 1x
Print Recipe

Ingredients

Scale

For the Pie Crust:

  • 2½ cups all-purpose flour, spooned and leveled
  • 2 tsp kosher salt or ½ tsp fine sea salt
  • 2 tbsp granulated sugar, optional
  • 1 cup unsalted butter, chilled and cut into 1/2-inch cubes
  • 1 cup lard or shortening, chilled
  • 1 large egg, beaten
  • 4–6 tbsp ice water, or more as needed or just until dough comes together

For the Pie Filling:

  • 30 oz blueberries
  • ¾–1 cup granulated sugar
  • 5 tbsp cornstarch
  • ½ tsp ground cinnamon
  • 2 lemons, zested and juiced

For the Garnish:

  • 1 egg white, beaten
  • Granulated sugar

Instructions

For the Pie Crust:

  1. Add 1½ cups flour, salt, and sugar to a food processor. Pulse until combined.
  2. Add butter cubes over flour and again process until all butter is coated in flour. Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse until flour is evenly distributed. Add the lard or shortening and continue the same process.
  3. Transfer to a medium bowl then add beaten egg, sprinkle ice water over mixture — start with 2 tbsp and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tbsp of water and continue to press until dough comes together.
  4. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball, then pat into 2 fat disks. Wrap in plastic and refrigerate for at least 1 hour and up to a day.
  5. Roll dough into two large circles, about an inch larger than the 9-inch pie plate. Grease the pie plate. Arrange one round of dough in the pie plate, avoiding stretching it.

For the Pie Filling:

  1. Combine all ingredients. Add the filling to the pie crust.
  2. Cut the second piece of dough into 10 strips and place on top of filling, creating a lattice. Seal and crimp the edges.

For the Garnish:

  1. Preheat the oven to 325 degrees.
  2. Brush the top with egg white, and sprinkle with sugar. Bake until the center begins to bubble and the bottom crust is fully cooked, 45-55 minutes. Cool fully before slicing.

Did you make this recipe?

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Recipe by Karina Lira

Story by Cheryl Alters Jamison

Photography by Tira Howard

Subscribe to TABLE Magazine’s print edition.

Wild Rice with Butternut Squash

By
Samuel
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0
A plate of wild rice with butternut squash, raisins, and hazelnuts, served over a bed of arugula, next to a bottle of olive oil and bowls of salt and hazelnuts.

Healthy, plant-based side dishes like Wild Rice with Butternut Squash, Raisins and Hazelnuts can lighten a meat-centered meal, or they can be fantastic meal in an of themselves. TABLE’s West Coast contributor, Sara Ghedina, tucked into some cold-weather classics which blend the irreverence and freshness of California, where she lives, with the culinary wisdom of Europe, where she was born and raised. Buon appetito!

The Benefits of Going Vegetarian

TABLE contributor Sara Ghedina thinks all of us should turn away from too many animal proteins in our diet and embrace a plant-forward lifestyle! Vegetarian eating, whether you do it every day or just a few days month, offers multiple benefits for your health, the planet, and animal welfare.

Plant-based diets are rich in fiber, vitamins, and antioxidants, reducing the risk of heart disease, diabetes, and certain cancers. Cutting out meat often lowers cholesterol and blood pressure, while promoting a healthy weight.

Environmentally, vegetarianism significantly reduces your carbon footprint, conserving water and land, and decreasing greenhouse gas emissions from livestock farming. Ethically, it aligns with compassion, sparing animals from industrial farming practices.

Additionally, vegetarian meals often showcase creativity, diversity, and global culinary traditions, making it an exciting choice for food lovers. Whether fully vegetarian or mostly plant-based, this shift supports sustainable living and mindful eating. By embracing vegetables, fruits, legumes, and grains, you not only nourish your body but also contribute to a healthier planet and a more humane food system. A vegetarian lifestyle truly benefits your health and the world around you.

Wild Rice with Butternut Squash, Raisins and Hazelnuts Recipe

A vibrant and gorgeous dish, well balanced with complementary flavors and textures – the nuttiness of the rice perfectly pairs with the sweetness of the squash. It’s a great choice for Thanksgiving or any holiday table, and it can be served as a main dish for vegetarians, or as a healthy side dish for the whole family.

To make it even richer and more colorful in taste, add pomegranate seeds for tartness and crumbled feta cheese for creaminess. You could also cook rice in half water and half vegetable stock for an overall stronger taste.

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A plate of wild rice with butternut squash, raisins, and hazelnuts, served over a bed of arugula, next to a bottle of olive oil and bowls of salt and hazelnuts.

Wild Rice with Butternut Squash

  • Author: Sara Ghedina
  • Yield: Serves 4
Print Recipe

Description

Get the kiddos eating healthy, too!

Ingredients

Scale
  • 1 cup wild rice
  • 1 lb butternut squash, peeled and cut in small cubes
  • Salt and black pepper to taste
  • 2 sprigs fresh thyme
  • 4 tbsp extra-virgin olive oil
  • 1 leek, thinly sliced
  • 1/4 cup raisins
  • 1/4 cup toasted hazelnuts, coarsely chopped
  • 1 bunch arugula, washed and rinsed

Instructions

  1. Preheat oven to 350 degrees. Rinse rice. Bring 5 cups of salted water to boil and cook it according to package directions: it will take approximately 40 to 50 minutes. Once it’s cooked, spread rice on a baking sheet to cool and then transfer to a bowl.
  2. Grease a rimmed baking sheet with 2 tablespoons olive oil. Spread squash cubes in a single layer on it and season with salt, black pepper, and thyme. Roast for about 10 minutes: the squash cubes should be tender but firm enough to hold their shape when mixed with the rice. Place in a bowl and set aside.
  3. Heat 2 tablespoons olive oil in a medium skillet, add leek, and sauté until tender, about 5 to 7 minutes.
  4. In a large bowl gently combine rice, butternut squash, and leek. Stir in raisins and hazelnuts, and adjust seasoning if needed.
  5. Lightly drizzle the arugula with some extra-virgin olive oil, fold it in the rice and serve.

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Recipe, Styling and Photography by Sara Ghedina

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A Trio of Fall Cocktails

By
Keith Recker
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0
An enticing display of a trio of fall cocktails. Each cocktail is expertly garnished and presented in elegant glassware.
Left to right: Big & Rich, Liza, and City of Champions.

Our friends at Wigle Whiskey have shared a trio of fall cocktail recipes with TABLE readers, perfect for the transition from fall to winter. Start with the Liza, a perfect, light and herbal pre-dinner drink, then move to the fall-flavor-forward, spiced Big & Rich, before finishing up with the dessert-course-ready City of Champions Old Fashioned. Add these cocktails to your holiday menus or sip on one from the comfort of your couch.

Fall Cocktails Recipes

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An enticing display of a trio of fall cocktails. Each cocktail is expertly garnished and presented in elegant glassware.

Liza

  • Author: Richard Platania
Print Recipe

Description

Thyme and cranberry come together in this dry cider cocktail. 

Ingredients

Scale

Instructions

  1. Add juices, simple syrup, and gin to a champagne glass.
  2. Top with Threadbare cider, garnish with a thyme sprig, and enjoy!

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Big and Rich

  • Author: Richard Platania
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Description

Fall and winter flavors in a glass.

Ingredients

Scale

Instructions

  1. Add the whiskey, maple liqueur, lemon juice, and Threadbare cider to a tall highball glass.
  2. Add ice, top with cream soda, garnish with apple slices and star anise, and enjoy!

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City of Champions Old Fashioned

  • Author: Richard Platania
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Description

A classic old fashioned with a brown sugar twist. 

Ingredients

Scale

Instructions

  1. Stir ingredients together with ice then pour into a rocks glass.
  2. Add in one large ice cube, garnish with an orange twist, and enjoy!

Did you make this recipe?

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Recipes by Richard Platania
Story and Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Great Holiday Dips and Starters

By
Samuel
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0
Three appetizers on a linen tablecloth: a bowl of white bean hummus topped with zhoug, endive leaves filled with grapes and cheese, and a piece of bread topped with a dip.

Our wonderful recipe creator, chef, and food stylist Veda Sankaran channeled our “buy fresh, buy local” passion into a winter holiday feast of flavor. Her dips and starters are good for any time of year, but their substantial warmth is perfect for the cold months.

Holiday Dips and Starter Recipes for any Occasion

Pop a bacon-studded casserole dish of Devils on Horseback Dip into the oven. Slice a loaf of fresh bread from your favorite local baker. You know just what to do when the dip is ready! Bacon from a local farm to table resource makes the flavors sing.

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Three appetizers on a linen tablecloth: a bowl of white bean hummus topped with zhoug, endive leaves filled with grapes and cheese, and a piece of bread topped with a dip.

Devils On Horseback Dip Recipe

  • Author: Veda Sankaran
Print Recipe

Description

This creamy, sweet, and savory onion dip is a perfect blend

Ingredients

Scale
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 sweet onions, halved and thinly sliced
  • 1/4 tsp salt
  • 1/2 tsp dark brown sugar
  • 5 pieces bacon
  • 6 large pitted Medjool dates
  • 1/2 cup boiling water
  • 1 tbsp sherry or port
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 ¼ cup grated Comté cheese
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a flat-bottom pan, melt 2 tbsp of butter and add 1 tbsp of oil. Once warm, add the sliced onions with ¼ tsp of salt and ½ tsp of brown sugar. Cook on medium heat for about 15 minutes or until the onions become translucent. Stir every 5 minutes.
  3. Then, lower the heat to medium-low and let onions caramelize slowly, making sure not to stir too often. This process may take up to 20 minutes. Once caramelized, set aside the onions.
  4. Cook the bacon by placing the 5 pieces on a parchment-lined baking sheet and coo in a 400-degree oven for 18 minutes. Take it out and let it cool. Once cool enough, crumble and set aside.
  5. Place dates in a bowl, pour ½ cup boiling water and sit for 3 minutes. Drain the water and finely dice the softened dates.
  6. In a mixing bowl, stir together the caramelized onions, crumbled bacon, diced dates, and 1 tbsp of the sherry/port. Then add ½ cup of mayonnaise, ½ cup sour cream, the grated Comté cheese, and salt and pepper to taste. Stir to combine everything and scoop the mixture into an oven-safe baking dish. Bake for 20 minutes and serve while still hot.

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Endives With Pickled Grapes & Burrata Recipe

  • Author: Veda Sankaran
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Description

This pickled grape salad combines the sweet and tart flavors of grapes with a savory, spiced pickling brine.

Ingredients

Scale
  • 1 lb red seedless grapes, washed, stems removed, and cut in half
  • 1 cup apple cider vinegar
  • 1/2 cup white sugar
  • 1 cup water
  • 1-star anise
  • 3 bay leaves
  • 1 tsp black mustard seeds
  • 1 tsp black peppercorn
  • 4 cardamom pods, crushed open
  • 1 tsp coriander seeds
  • 1 ½” ginger, peeled and thinly sliced
  • Endives
  • Burrata, hand-torn
  • Korean pickled daikon radish, finely diced
  • Pistachios, crushed

Instructions

  1. Wash and remove the stems of the grapes. Then cut the grapes in half. Place the prepared grapes in a nonreactive container, like a mason jar.
  2. Place all the other pickling ingredients in a saucepan and bring to a boil. Once it begins boiling, lower the heat and let it simmer for 1 minute.
  3. Cool the pickling mixture thoroughly, pour it over the grapes, and nestle the spices evenly. Seal tightly and place in the refrigerator for at least 2 days for best results.
  4. Every day shake the container to redistribute the grapes in the pickling liquid to redistribute the spices evenly.
  5. To assemble the appetizer: Take an endive leaf, tear and place a few small pieces of burrata inside. Then add a few of the pickled grape halves, followed by some of the diced pickled radishes. Top with crushed pistachios.
  6. White bean hummus rounds out a table of grazable starters with a simple, wholesome, easy-to-make schmear for good bread from Crustworthy or another of our great local bakeries.

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White Bean And Cashew Hummus Recipe

  • Author: Veda Sankaran
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Description

A creamy and flavorful bean dip with cashews and savory spices

Ingredients

Scale
  • 1 15.5 oz Great Northern beans
  • 2 large garlic cloves, peeled and crushed
  • 1/2 lemon, zest, and juice
  • 1/2 tsp ground white pepper
  • 2 tbsp olive oil
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 cup raw cashew pieces
  • 1/2 tsp salt (or to taste)

Instructions

  1. First, drain the beans, reserving the liquid to use later. Then, place the cashew pieces in a bowl and cover with hot water. Let soak for at least 10 minutes.
  2. Once the cashews have soaked, place them in a food processor, reserving the water to use later. Blend until the cashews begin to form a thick paste.
  3. Then pour in ¼ cup of the reserved cashew water and ¼ cup of the reserved bean water and blend to a smooth paste.
  4. Next, add the crushed garlic, lemon zest, lemon juice, drained beans, white pepper, coriander, cumin, salt, and olive oil.
  5. Blend until everything is combined. Taste and adjust the seasoning as needed.

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Zhoug

  • Author: Veda Sankaran
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Description

A hot and spicy green sauce that is a staple of Yemeni cuisine.

Ingredients

Scale
  • 1 tsp cardamom pods
  • 1 tsp cumin seeds
  • 3 serrano chilies, finely chopped
  • 1 tsp coriander seeds
  • 4 large cloves of garlic, crushed
  • 1/2 small blood orange or navel orange, zest, and juice
  • 1/2 lemon juice
  • 1/4 tsp salt
  • 1/4 tsp brown sugar
  • 1/2 tsp sumac
  • 1 ½ cups cilantro, coarsely chopped
  • 1 cup parsley. coarsely chopped
  • 1/3 cup olive oil

Instructions

  1. First, lightly toast the cardamom, cumin, and coriander in a small skillet. Let cool completely, then grind in a spice grinder or crush with a mortar and pestle until powdered. Set this aside.
  2. In a blender or food processor, pulse the serrano chilies, garlic, and spice mixture a few times. Then add the zest and juice of the orange and the juice of the lemon, along with the salt, brown sugar, and sumac.
  3. Next, combine the cilantro and parsley and pulse a few times. Make sure not to blend it too much, as you want some texture to the zhoug.
  4. Finally, add the olive oil and pulse twice. Taste and season with more salt if necessary.
  5. To serve, place the hummus in a bowl, top with the zhoug and drizzle olive oil to taste. Add toasted cashews, pomegranate seeds, almonds, etc, to garnish.

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Recipes by Veda Sankaran
Photography by Dave Bryce
Styling by Keith Recker

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Brodo di Carne

By
Anna Franklin
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0
A bowl of brodo di carne soup with shredded beef, cannellini beans, and carrots, topped with fresh parsley and grated parmesan cheese, with bread and a wedge of parmesan on the side.

Brodo di Carne is the kind of dish that wraps you in comfort from the very first spoonful. This classic Italian meat broth is rich, deeply flavored, and steeped in tradition—a recipe that transforms simple ingredients into something extraordinary through time, patience, and care. With tender chuck roast, sweet carrots, and the gentle aromatics of celery, onion, and parsley, it’s a soup that nourishes both body and spirit.

Brodo di Carne Recipe

Slow-simmered for hours, the broth develops a depth that can only come from letting the flavors mingle and mature. The addition of creamy cannellini beans and a generous snowfall of Parmigiano-Reggiano just before serving turns this humble pot of soup into a hearty, satisfying meal. It’s the kind of recipe that fills the kitchen with an irresistible aroma, drawing everyone to the table before you’ve even ladled the first bowl.

Perfect for a chilly evening or a leisurely Sunday gathering, Brodo di Carne is more than just a soup—it’s a reminder of the beauty of slow cooking and the joy of sharing food made with love. Serve it with crusty bread and good company, and you have a timeless meal worth savoring.

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A bowl of brodo di carne soup with shredded beef, cannellini beans, and carrots, topped with fresh parsley and grated parmesan cheese, with bread and a wedge of parmesan on the side.

Brodo di Carne

  • Author: Anna Franklin
Print Recipe

Description

When it’s cold or even snowy outside, break out this recipe.

Ingredients

Scale
  • 2 lb chuck roast
  • 3 carrots cut into 2-inch pieces
  • 3 stalks celery cut in half
  • 2 Roma tomatoes cut in half
  • 1 onion cut in half
  • 1 bunch parsley
  • 2 tbsp sea salt
  • 2 qt water
  • 2 qt bone broth or chicken stock
  • 1 can cannellini beans
  • Grated Parmigiano-Reggiano for garnish
  • 1 bunch parsley chopped for garnish

Instructions

  1. Season chuck roast with salt and pepper to taste.
  2. Sear chuck roast in a Dutch oven until browned on the outside but not cooked on the inside.
  3. Cut vegetables, making sure to leave onion and celery pieces large enough to remove from the soup later on in the recipe.
  4. Add in vegetables, parsley, sea salt, water, and bone broth.
  5. Bring the soup up to a boil and then turn down the heat so it is lightly simmering. Allow to simmer for 3 hours with the lid on, stirring occasionally.
  6. Remove the lid and allow to simmer with the lid off for the last hour.
  7. Once the soup is done cooking, remove the celery, onion and parsley from the broth. Leave carrot pieces in the soup.
  8. Remove beef from soup and place on a shallow plate, shred with two forks into bite-sized pieces. Place shredded beef back into the soup.
  9. Add beans and allow to warm through.
  10. Serve immediately with finely grated Parmigiano-Reggiano and fresh chopped parsley.

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Recipe and styling by Anna Calabrese
Photography by Dave Bryce

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Green Chile Recipes to Bring New Mexico to Your Table

By
Kylie Thomas
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0
Acclaimed Chef John Sedlar elevates traditional fire-roasted green chile rellenos with French inspiration.

As the late summer sun bathes the hills and valleys of New Mexico, one of the state’s favorite ingredients comes to light: it’s green chile season! This isn’t just about a pepper. Instead, the green chile is a cultural phenomenon, a rite of passage, and a culinary celebration. This time of year is a testament to the beloved chile’s enduring appeal. Get ready to dive into the heart of New Mexican flavor with a collection of recipes that harness the unique heat and irresistible earthiness of fresh green chiles, bringing the true taste of the Land of Enchantment straight to your table.

Green Chile Recipes

Green Chile Risotto

Green Chili Risotto Recipe with Green Chile Purée, Perfect Eggs, and Microgreens

Risotto is a warm, comforting rice dish that usually holds a protein and fresh veggies. This version from Bishop’s Lodge’s restaurant, Skyfire, uses a green chile purée with a perfectly cooked egg on top. Garnish it with a burnt leek and microgreens for an elegant yet simple dinner recipe. 

Roasted Green Chile Polenta with Prosciutto and Mexican Asadero

an aerial shot of Roasted Green Chile Polenta with Prosciutto and Mexican Asadero. a Polenta recipe

Even though polenta is an Italian dish, it works well with Mexican flavors. Thanks to TABLE’s Editor at Large, Gabe Gomez, The neutral base of polenta deliciously takes on the spice of green chile, smokiness of prosciutto, and layers it all with Mexican Asadero cheese. Try it fresh out of the oven with extra virgin olive oil and arugula on top.

Green Chile Chicken Enchilada Casserole

Green Chile Chicken Enchilada Casserole served in a plate which is placed on a wooden surface

In case you’re looking for a one-pan dinner, this Green Chile Chicken Enchilada Casserole can even be prepared in its pan ahead of cooking. Tender pulled chicken tosses in a savory green chile enchilada featuring cheese and corn tortillas. This recipe was part of James Beard Award-winning author Cheryl Alters Jamison’s article, My Life in Five Dishes.

Chiles Rellenos

Golden-fried stuffed New Mexican green chiles served with homemade green chile sauce.

Chiles Rellenos is the recipe that best highlights the chile pepper. Roast, peel, and stuff these medium-large New Mexican chiles with cheese, eggs, and a green chile sauce. We recommend keeping tortilla chips or corn tortillas on hand for sopping up all the filling. This also comes from Cheryl Alters Jamison’s My Life in Five Dishes.

Green Chile Braised Oxtail

Flat-lay image of Green Chile Braised Oxtail in a cast-iron pan set on a weathered table. Braised Oxtail Recipe

If you’ve never had oxtail, not only is the texture utterly tender, it’s also great for infusing with different flavors. A bit of green chile goes a long way in this Braised Oxtail dish featuring a variety of spices, red wine, beef stock, and tomato paste.

Green Chile Mac and Cheese

Baked mac and cheese in a pan on a dark green background

We know mac and cheese is the ultimate comfort food but to make it designed just for New Mexicans, Cheryl Alters Jamison completes this dish with green chile. The mix of creamy cheese with the heat of chiles and a crumble on top makes this side dish perfect for your next dinner. 

Green Chile Biscochitos

Green chile biscochitos cut into star shapes with green chiles decorating the plate. Biscochitos recipe

Green chiles aren’t just for savory foods. These Green Chile Biscochitos roast green chiles into the dough before topping with a cinnamon-sugar mix. Make these cookies from our Editor at Large Gabe Gomes in a star-cut-out shape to embrace New Mexico’s staple cookie. 

Green Chile Stew

Green chile stew keeps the cold weather in check.

Pork shoulder and hearty potatoes in a stew makes winter-living easy. But, a helping of green chile makes winter-living exciting. Try a Green Chile Stew that combines warming spices with tender pork, vegetables, and green chiles. 

Ricotta Gnocchi with Roasted Green Chile

Plated ricotta gnocchi in a roasted green chile sauce topped with parmesan cheese.

Become your family’s professional chef by making handmade gnocchi for dinner. Roasted green chiles fold into this ricotta dough as well as the creamy pasta sauce. Add some extra parmesan cheese on top for all the cheese-lovers out there. 

Braised Duck Leg in Green Chile with Cumin-Infused Roasted Carrots

Plated braised duck leg in green chiles and roasted cumin carrot strips topped with parsley.

The fatty nature of duck legs absorbs the green chiles that cover the duck while cooking. To match this rich main, cook up a side of cumin-infused roasted carrots. Together you get a balance of simple and complex flavors.

Grilled Oysters with Roasted Green Chile

Grilled oysters displayed with a cilantro topping on a wooden table.

We like to keep oysters simple, adding just a little butter and seasonings when grilling them. But, we have to admit, green chile complements oysters better than you would imagine. Think acidic lemon, cooling oysters, and a kick of heat. 

Fire-Roasted Green Chile

Acclaimed Chef John Sedlar elevates traditional fire-roasted green chile rellenos with French inspiration.

Green chiles themselves make an excellent side dish or appetizer when you serve them alongside a garlic chèvre sauce and mushroom duxelles. These chiles from celebrated Chef John Sedlar are sort of like chiles rellenos but with an elegant spin. 

Grilled Asparagus with Hatch Green Chile Ricotta

Grilled asparagus with green chile ricotta sits on a black plate.

Chef Dakota Weiss of Coyote Café breaking down homemade ricotta cheese into an easy recipe then adding a kick of green chiles. This creamy ricotta accompanies grilled asparagus, truffled mustard vinaigrette, brioche croutons, and an endive salad. 

Grilled Tomahawk Steak with Sweet Potato Gratin, Carrots & Chile Gastrique

A mouthwatering grilled bone-in tomahawk steak, perfectly charred and served with sweet potato gratin, vibrant heirloom baby carrots, and drizzled with both green and red chile gastrique.

Tomahawk steaks are a treat for your eyes and tastebuds. To match this magical cut of meat, Chef Ziggy at El Nido serves it with a sweet potato gratin, heirloom baby carrots, and a combination of green and red chile gastriques. Needless to say, your whole plate will be full.

Story by Kylie Thomas

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Chiles Rellenos

By
Samuel
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0
Golden-fried stuffed New Mexican green chiles served with homemade green chile sauce.

If I’d only known, back in the 1960s that I had invented the jalapeño popper! I had no understanding back then of any difference between jalapeños and New Mexican green chiles. Here’s what I really intended to make on the fateful evening described above.

(Excerpted from Cheryl Alters Jamison’s article for TABLE Magazine, My Life in Five Dishes. Read her wonderful story…and, of course, try the recipes!)

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Golden-fried stuffed New Mexican green chiles served with homemade green chile sauce.

Chiles Rellenos

  • Author: Cheryl Alters Jamison
Print Recipe

Description

Treat yourself to an authentic Mexican dish.

Ingredients

Scale
  • 8 oz grated Monterey jack cheese
  • 4 oz grated mild cheddar or Colby cheese
  • 2 tsp dried Mexican oregano, marjoram, or epazote, optional
  • 12 whole medium-large New Mexican chiles, roasted, peeled, and slit from end to end
  • 4 large eggs
  • Approximately ¾ cup beer or club soda
  • 1¼ cups all-purpose flour
  • 2 tbsp yellow or white cornmeal
  • ¾ tsp fine sea salt
  • Vegetable oil or canola oil for deep-frying
  • Green chile sauce (see below), warmed

For the green chile sauce (makes 4 cups):

  • 2 tbsp vegetable or canola oil
  • 1 medium onion, chopped
  • 1–2 garlic cloves, minced
  • 1 tbsp all-purpose flour
  • 2 cups mild to medium-hot fresh or frozen New Mexican green chiles, roasted and chopped
  • 2 cups chicken stock
  • Salt to taste

Instructions

  1. Make the filling. Combine the cheeses with the optional oregano. With your fingers, stuff each chile with cheese, filling them full but not too overflowing.
  2. Make the batter. Separate 2 of the eggs, placing egg whites in the bowl of an electric mixer. Beat until soft peaks form. In a large bowl, combine the 2 egg yolks, 2 eggs, ¾ cup beer, flour, cornmeal, and salt. The batter should seem pourable but thick enough to coat the chiles. If too thick, add more beer.
  3. To assemble: Heat 4 inches of oil in a large heavy pan to 350 degrees. Place a baking rack over a few thicknesses of paper towels within easy reach of the stovetop.
  4. Lay the first chile in the batter, seam-side up while spooning more batter over it. When evenly coated, pull it from the batter by its stem and let any excess batter drip back into the bowl. No cheese should show—the batter should be thick enough to seal the chile’s seam. Gently slip the chile into the oil and repeat with the remaining chiles, as you have room in the pan.
  5. Fry the chiles for 4-5 minutes, turning as needed to cook them evenly until golden and crispy. Drain the chiles on the baking rack.
  6. Transfer the chiles to a platter or individual plates and then top with green chile sauce. Alternatively, spoon the sauce onto the plates and arrange the chiles over it. Serve immediately.

For the green chile sauce:

  1. Warm 2 tablespoons of vegetable oil or canola oil in a heavy saucepan over medium heat.
  2. Add ½-1 medium onion, chopped, and a clove or 2 of minced garlic, and sauté until soft, about 5 minutes.
  3. Stir in 1 tablespoon all-purpose flour and cook for another couple of minutes. Mix in 2 cups of chopped roasted mild to medium-hot New Mexican green chile, fresh or thawed frozen. Immediately begin pouring in 2 cups of chicken stock and then bring to a boil.
  4. Reduce heat to a low simmer and cook for about 15 minutes, adding salt to taste, until thickened but very pourable. Use warm or refrigerate for later use.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Make all five recipes from Cheryl Alters Jamison’s Life in 5 Dishes at Home

Green Chile Chicken Enchilada Casserole

Wilted Lettuce Salad

Chile Rellenos

Morning Migas

Apple Pie

Adapted from Tasting New Mexico, © 2012 Cheryl Alters Jamison and Bill Jamison

Recipe and Story by Cheryl Alters Jamison
Styling by Merrie O’Donnell and Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Green Chile Chicken Enchilada Casserole

By
Samuel
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0
Green Chile Chicken Enchilada Casserole served in a plate which is placed on a wooden surface

Green Chile Chicken Enchilada Casserole changed my life. Yes, a life-changing casserole! Over the years since I found The Honorable Manuel Lujan, Jr.’s recipe for enchilada casserole, my version has evolved to this one. I did have the opportunity, some years after I moved to New Mexico, to meet Mr. Lujan. He was astonished to hear how his recipe (really his wife Jean’s) had altered my future. This recipe is excerpted from Cheryl Alters Jamison’s article for TABLE Magazine, My Life in Five Dishes. Read her wonderful story…and, of course, try the recipes!

Tips for Making A Chicken Enchilada Casserole

You can assemble this casserole up to 8 hours ahead in the refrigerator. When you’re making it, be wise and deliberate about your layering. Start with a layer of sauce on the bottom of the dish to prevent sticking. Then alternate layers of tortillas, chicken, cheese, and sauce. Use a mix of cheeses like cheddar, Monterey Jack, and Oaxaca for depth of flavor and gooey texture. Add some cheese between layers and on top for a bubbly finish.

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Green Chile Chicken Enchilada Casserole served in a plate which is placed on a wooden surface

Green Chile Chicken Enchilada Casserole

  • Author: Cheryl Alters Jamison
Print Recipe

Description

The best dinner is one that you cook all in one big dish!

Ingredients

Scale
  • 11–12 oz can or box of condensed cream of chicken soup
  • 1 cup half-and-half or evaporated milk
  • Vegetable oil or canola oil for frying
  • 1 dozen corn tortillas
  • 2 cups shredded cooked chicken
  • 1 cup chopped roasted mild to medium New Mexican green chile, fresh or thawed frozen, or more to taste
  • 4 oz (1 cup) grated mild cheddar or colby cheese
  • 3 oz (3/4 cup) grated Monterey jack cheese
  • ¼–½ cup finely chopped onion

Instructions

  1. Preheat the oven to 350 degrees. Grease a large shallow baking dish. Stir together the soup and half-and-half in a small bowl.
  2. Heat ½-1 inch of oil in a small skillet until the oil ripples.
  3. With tongs, dunk each tortilla in the oil long enough for it to go limp, a matter of seconds. Don’t let the tortilla turn crisp. Repeat with the remaining tortillas. Drain on paper towels. Slice tortillas in quarters.
  4. Make 2-3 layers of the tortilla pieces, chicken, chile, both cheeses, onion, and soup mixture.
  5. Leave enough soup mixture and cheese to top the casserole generously, covering all of the tortilla pieces.
  6. Bake for 25-30 minutes, until heated through and bubbly. Serve immediately.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Make All the Recipes in Cheryl Alters Jamison’s Life in 5 Dishes at Home

Green Chile Chicken Enchilada Casserole

Wilted Lettuce Salad

Chile Rellenos

Morning Migas

Apple Pie

Adapted from Tasting New Mexico, © 2012 Cheryl Alters Jamison and Bill Jamison

Recipe and Story by Cheryl Alters Jamison
Styling by Merrie O’Donnell and Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

Roasted Green Chile Polenta with Prosciutto and Mexican Asadero

By
Samuel
-
0
an aerial shot of Roasted Green Chile Polenta with Prosciutto and Mexican Asadero. a Polenta recipe

Polenta is one of the most versatile dishes as it’s easily customizable. For this Mexican-inspired polenta recipe, we use chopped green chiles and savory prosciutto with melty Mexican Asadero cheese. It’s a dish that’s warm and cozy, perfect for a cold fall day. Try this Roasted Green Chile Polenta with Prosciutto and Mexican Asadero alongside tortillas or chips.

What is Polenta?

Polenta is a traditional Italian dish that comes from boiled cornmeal along with butter, cheese, and other seasonings. Originating as a peasant staple, it’s now more of a versatile comfort food that can be adjusted to fit across many cuisines. Depending on the grind of the cornmeal and the cooking method, polenta can range in consistency as well. Sometimes you’ll have a creamy, porridge-like texture, that’s great for serving hot. Other times, you’ll create a firm block that can be grilled, fried, or baked. Its mild, slightly sweet corn flavor makes it an excellent accompaniment to a variety of savory and spicy ingredients.

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an aerial shot of Roasted Green Chile Polenta with Prosciutto and Mexican Asadero. a Polenta recipe

Roasted Green Chile Polenta with Prosciutto and Mexican Asadero

  • Author: Gabe Gomez
Print Recipe

Description

Customize this Mexican-inspired polenta to your liking.

Ingredients

Scale
  • 1 cup cornmeal
  • 4 cups chicken broth
  • 1/2 cup Mexican Asadero cheese, chopped
  • 1/2 cup diced prosciutto
  • 1/4 cup diced fresh roasted green chiles
  • Pinch of salt and fresh pepper
  • 1 tbsp butter
  • 2 tbsp EVOO
  • Arugula for garnish

Instructions

  1. Preheat oven to 375 degrees.
  2. Bring the broth to a boil in a saucepan over high heat.
  3. Slowly pour the cornmeal into the boiling liquid while continuously stirring with a whisk.
  4. Once all the polenta is added, reduce the heat to low to maintain a gentle simmer.
  5. Cook the polenta, stirring frequently, for about 20-30 minutes or until reaches a creamy consistency.
  6. Gently stir and fold in Asadero cheese, diced prosciutto, and green chiles.
  7. Add butter to an oven-safe skillet. Add polenta to the skillet and bake for 15-20 minutes.
  8. Remove the polenta from the oven and let it cool slightly. Garnish with fresh arugula and a splash of EVOO. Serve warm.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Gabe Gomez
Food by Kristen Palmer
Styling by Anna Franklin
Photography Dave Bryce

Subscribe to TABLE Magazine‘s print edition.

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